glutenin
glutenina
glutenins oor Spaans
glutenins
en
plural of [i]glutenin[/i]
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gluteninas
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Rye flour contains gliadin as well as the protein glutelin (which is similar to glutenin).
Considerando que las redes de mujeres no sólo proporcionan un apoyo mutuo, sino que también pueden contribuir de forma significativa al desarrollo económico y social de las comunidades dependientes del sector pesqueroLiterature Literature
Like amylopectin, glutenins are large repeating structures, or polymers, of more basic structures.
Por qué me hace esto?Literature Literature
The gluten in most of these local wheats is ideal for bread-making because of the type of glutenins and gliadins that it contains.
Que te diviertasEurlex2019 Eurlex2019
It all depends on the relationship between the concentration of glutenins and the concentration of gliadins.
Está todo bien amigosLiterature Literature
When you add water to the flour to hydrate the two proteins, glutenin and gliadin, those two proteins are drawn to each other, and they bond.
Ahora veré a los otros presos.Señor, llame al SgtoOpenSubtitles2018.v3 OpenSubtitles2018.v3
The term “gluten” encompasses two primary families of proteins, the gliadins and the glutenins.
Pero...¿ hay alguna novedad?Literature Literature
It has too much gliadin and not enough glutenin to trap fermentation gases.
TranquilízateLiterature Literature
Pastry: water, wheat flour types 45 or 55 (high levels of the proteins gliadin and glutenin), resulting in a pastry which is viscoelastic and cohesive.
Démelo, yo me ocupoEurLex-2 EurLex-2
It consists of the protein components gliadin and glutenin which are isolated from wheat by rinsing the wheat dough until the starch and bran have been washed out.
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Results showed that the peptide sequences (epitopes) necessary to activate T cells are present in gluten proteins, including gliadin and various glutenins.
Dos parejas, saliendo el viernes en la noche, en parejacordis cordis
Here's another kind of prefiguring of epoxy because we've got glutenin and gliadin, neither of which are strong enough to make a good bread.
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Gluten is made up of two main groups of proteins, the glutenins and the gliadins.
El ha atacado de nuevo ¿ Quien?Literature Literature
Gliadins are known for their role, along with glutenin, in the formation of gluten.
La torre no se mueve asíWikiMatrix WikiMatrix
Gluten consists of gliadin and glutenin.
James BaylorParaCrawl Corpus ParaCrawl Corpus
The joint effect of high temperature (30oC) and high relative humidity (75%) conditions promoted a marked decrease of test weight and L, while increased tenacity (P) and W. Those changes in bread-making quality could be related to disulfide-sulfhydryl interchanges in glutenin polymers.
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Gluten is a protein of plant origin composed of 2 other proteins: gliadin and glutenin.
¿ Esto te está deprimiendo de verdad, no?ParaCrawl Corpus ParaCrawl Corpus
Gluten proteins, consisting of gliadins and glutenins, are responsible for the unique viscoelastic properties of dough made with wheat flour, which distinguishes it from that of other cereals.
Oh, mis moras!ParaCrawl Corpus ParaCrawl Corpus
Local gut inflammation (often lectin-induced) precedes more systemic inflammatory responses accompanied by antibodies to the different components of gluten (gliadin and glutenin), complexes with enzymes called transglutaminase, and to tissue in the brain, gut, and thyroid through a process called molecular mimicry.
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The glutenins, proteins found in wheat, are major a determinant of the durum wheat quality.
No puedo sostenerloParaCrawl Corpus ParaCrawl Corpus
It’s made up of two protein groups - gliadin and glutenin, which come together when flour and water are combined to make a sticky dough.
Y todo lo que tuve fue este terapista calvo de # años llamado BobParaCrawl Corpus ParaCrawl Corpus
Gluten is a protein made up of glutenin and gliadin molecules, which in the presence of water form an elastic bond.
Sacó los cigarrillos y vio que sólo quedaban dosParaCrawl Corpus ParaCrawl Corpus
It is not possible to completely eliminate gliadins and glutenins, because if that happened there would be no gluten, which is an essential factor in determining the technological properties of flour/semolina: without gluten it is very difficult to make good bread or good pasta.
Aparentemente atacaste al SrParaCrawl Corpus ParaCrawl Corpus
A particular composition of gamma-gliadins being especially favorable for dough extensibility properties could also be related to low W values, even though allelic composition of HMW-glutenins of that variety could initially lead to think of a good aptitude for strength properties.
Si, al menos algoParaCrawl Corpus ParaCrawl Corpus
86 sinne gevind in 8 ms. Hulle kom uit baie bronne en word nie nagegaan nie.